I suggest making a delicious sponge dough cake with custard. It is made very quickly, it turns out tender, easy on the stomach and just melts in the mouth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sponge custard cake is the perfect dessert for a birthday or other celebration. The dough is tender, airy and easily digested by the stomach, so it will be difficult to limit yourself to just one piece. However, sometimes you can pamper yourself without considering the number of calories eaten. And in order to reduce the calorie content as much as possible, sugar can be replaced with fructose, in whole or in part.
The basis of this cake is a biscuit. It is baked as usual with a whole cake, which can be classically cut across into two halves and smeared with cream. But I decided to do it differently. Break the finished biscuit into pieces, which are mixed with the cream. Then the cake turns out not in a traditional shape, but in a slide, like an "anthill".
I use custard cream. Here I decided not to make any experiments, however, if you wish, you can add a little ground coffee to it so that the cream has a coffee flavor, or cocoa powder - then you get a chocolate shade. For additional flavor of the product, I complemented the cake with fresh kiwi berries. They gave the dessert a slight sourness that balanced the sweetness of the cake. But you can replace kiwi with any other seasonal berries to taste and preference, or even exclude it from the list of components.
- Caloric content per 100 g - 210 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 1, 5 tbsp.; 3 tbsp for cream
- Butter - 250 g
- Eggs - 8 pcs.
- Sour cream - 1 tbsp.
- Cocoa powder - 2 tablespoons
- Baking soda - 1 tsp
- Sugar - 3 tablespoons or to taste; 150 g for cream
- Salt - a pinch
- Milk - 1.5 l
- Kiwi - 2-4 berries
Making a custard sponge cake
1. Place the butter in a bowl.
2. Melt the butter. This can be done in a microwave oven or in a water bath. Don't let it boil, it should just melt.
3. Whisk the eggs into a mixing bowl and add sugar.
4. Beat the eggs with a mixer until a white, airy foam forms.
5. Add sour cream to the eggs and mix the food.
6. Pour in the melted butter and stir again.
7. Add wheat flour, leaving 2 tbsp. It can be pre-sieved through a sieve so that it is enriched with oxygen. Then the dough will be softer and more tender.
8. Knead the dough again until smooth.
9. Divide the dough into two halves. Add cocoa powder to one, and the remaining 2 tablespoons to the other. flour.
10. Knead both doughs.
11. Choose a baking dish, in which lay out the dough in any order so that you get a "checkerboard", as shown in the photo.
12. Use a toothpick to stain the cake, although this option is optional.
13. Heat the oven to 200 ° C and send the dough to bake for 40-45 minutes. Check the readiness with a wooden splinter - it must be dry. In principle, the biscuit is already tasty and can be used in this form.
14. But I suggest further breaking the finished cake into pieces, which are placed in a large bowl.
15. Now go to the cream. Beat eggs into a bowl and add sugar.
16. Beat the eggs with a mixer until an airy foam forms and add the flour.
17. Stir the ingredients again.
18. Pour milk into a saucepan and heat to 30 ° C. Then pour in the beaten eggs.
19. Cook the cream over medium heat until the first bubbles appear. Then remove from heat, add butter and mix well. You can add vanilla sugar for flavor.
twenty. Peel the kiwi, cut into slices and add to the bowl with the broken crust. Pour the custard there.
21. Stir the food well and place it on a plate in a heap.
22. Top with chocolate icing, if desired. To do this, combine 100 g of dark chocolate with 100 g of butter.
23. Melt food in the microwave and stir well. When doing this, make sure that the chocolate does not boil, otherwise it will become bitter.
24. Brush the cake with chocolate cream and send it to cool in the refrigerator.
25. Cut the finished dessert into portions and serve with fresh tea or coffee.
See also the video recipe on how to make a sponge cake with chocolate custard.
